notes on flavor
Posted in: Tasting Notes
I also added a laundry list of pyrazines and flavor chemicals that contribute to burnt sugar, caramel, and maple notes in a related post in the NerdZone group.
Forum Activity for @Clay
Posted in: Tasting Notes
I also added a laundry list of pyrazines and flavor chemicals that contribute to burnt sugar, caramel, and maple notes in a related post in the NerdZone group.
notes on flavor
Posted in: Tasting Notes
Here is a collection of aromas found in wines and the chemicals that contribute to the flavors - and why.
notes on flavor
Posted in: Tasting Notes
Samantha, Thank you for the time you spent sharing this great information. I hope many others read it too. This is what I was looking for with this post. Brady
notes on flavor
Posted in: Tasting Notes
Hans: Thanks for the book recommendation. I've have seen this book online while doing other searches but never actually used it. I looked it up today and it is available at two libraries near me. I hope to have it in my hands in the next week.
notes on flavor
Posted in: Tasting Notes
Hey Brady,I just read your guide, and I thought it was really good. Have you checked out the book Cocoa (4th edition) by Wood and Lass? It has lots of useful information, especially about the varieties and differences between artificial drying methods, which affect chocolate flavor in a number of ways.
notes on flavor
Posted in: Tasting Notes
Theo BromaThanks for the link to FCIA. I hadn't seen their site before last week. I hear now that they will be at the Fancy Food Show in NY this month.Brady
notes on flavor
Posted in: Tasting Notes
Brady,I just found an article about this topic called " Five Facets of Fine Chocolate ". This seems to be pretty much the same thing that you were saying, only expanded a little. It makes sense to me. Your point 3 would be their "Chocolatier's Technical Expertise". I'm going to study it more and learn what I can.
notes on flavor
Posted in: Tasting Notes
Brady,I'd like to comment on part of what you said, "3. styles of the individual chocolate maker. ...As I'm sure you are aware, many chocolate makers have a trademark flavor that you can identify in any one of their bars and say this is Pralus, or this is Amedei, no matter which bar you pick up."This is exactly along the lines of my interest. I'm mainly on here because I'm on a quest. Simply put-- I'm looking for the chocolates that I like best. Gathering information about the style of each maker would help further this objective. I already do it in my head, with reference to the notes in my database, anyway. I think that a great start would be a simple table similar to the one you've already done. Just put the maker in the left column and note common characteristics in the right column. We'd want to know if the company is Bean-to-bar or a Fondeur.In fact, if I had the notes I could easily track this in my own Access database. I just don't have the expertise or the depth of experience to make authoritative statements so I leave that to others with more credentials.To get the ball rolling I'm going to start another thread on this very topic...So start posting any notes and observations at " Chocolate Maker Trademark styles ".
notes on flavor
Posted in: Tasting Notes
Brady:At the moment, I don't know that there is an easy way. I will take a look at the file and experiment with a few tools. I think that what needs to happen is to edit the document in an HTML/Rich Text editor, then cut and paste the code. As I say, I will experiment.:: Clay
notes on flavor
Posted in: Tasting Notes
Theobroma- Thanks for the feedback. I'm glad someone read it. If you have anything to add or change, please post it and I'll update the document. I wanted to add to my original post that there are actually three ideas I find useful when trying to understand flavors and experiences. 1. the inherent regional characteristics of cacao 2. harvesting and post harvesting practices (found in the notes I posted) 3. styles of the individual chocolate maker. It's #3 that I didn't mention in my original post. As I'm sure you are aware, many chocolate makers have a trademark flavor that you can identify in any one of their bars and say this is Pralus, or this is Amedei, no matter which bar you pick up. We may be starting another database here that tries to examine the styles of individual makers and interpret that style in some way. I think it will be difficult to do but worth the effort. Most companies aren't going to give away too many secrets though. Brady
notes on flavor
Posted in: Tasting Notes
Brady,Your notes are Excellent and very helpful! Good job!!
notes on flavor
Posted in: Tasting Notes
Genetics, terroir, fermentation and drying along with other post harvesting and processing stages can all play a role in the flavor of the chocolate we eat. Trying to understand why I experience what I am experiencing is a part of the enjoyment for me and also has enabled me to appreciate the skill of the makers of these chocolate bars. I was hoping this forum could improve on my "Notes on Flavor". It is a table that lists a flavor or mouthfeel with a possible explanation. There are definitely genetic and regional differences in cacao. That is really a bit more than I am addressing. I refer to notes by Peter Rot and Karen Hochman on thenibble.com ( http://www.thenibble.com/reviews/main/chocolate/flavors-2.asp ) for those descriptions of regional characteristics.Between that type of list and the type of list I started it should be a good way to understand the flavors and experiences we have with the chocolate we eat. Any help correcting or adding to my notes on flavor is the idea behind this discussion. Also, if any one has any other ideas on understanding how flavors and mouthfeels are developed in single origin chocolate or blended chocolate it would be interesting to hear.(Clay: What is the best way to add my file to the body of the discussion? It would be great if it could be viewed without having to open it as an attachment.)
updated by @Brady: 04/10/15 18:08:45
Chocolate documentaries
Posted in: News & New Products Press
Here also another documentary endorsed by Belcolade, and featuring its ambassador chocolatier Dominique Persoone. http://www.dechocoladeroute.be/index.asp?taal=en
Chocolate documentaries
Posted in: News & New Products Press
Updated the list to include the in progress film Chocolate, which features Chlo Doutre-Roussel, Frederick Schilling, and Diego Badar.From the website:"Chocolate will be an educational tool for farmers, producers and consumers to realize the power of their role in trade cycles. Chocolate will explore social entrepreneurship as a self-fulfilling cycle which rewards the grower, the producer and the consumer. Sourcing sustainably-farmed organic growers creates better food products, which grosses higher profits and creates better farming conditions which delivers immediate rewards and builds incentives for continued high-quality harvests in the future."Much more on website, but nothing about projected release dates yet.
Chocolate documentaries
Posted in: News & New Products Press
In Search of the Heart of Chocolate Chocolate Country Chocolate Info and trailers on the websites.If you know of others in the works or completed, post them here!
updated by @Casey: 03/11/26 06:20:34
"What do you mean they're closed?!?" - a story of chocolate discovery
Posted in: Travels & Adventures
Several months ago I visited San Francisco- choco-paradise- with the sole intention of finding every chocolate shop in the city (ok I also took a regular city sights tour) and to take the Gourmet Walks Chocolate Tour. Among the shops on this tour was Fog City News, which i had heard about and was SO excited to see- over 200 brands of choc in one room! This was seriously like a pilgrimage and sure to rock my world- until the tour started and the guide says" "Unfortunately Fog City News is closed for Presidents Day" - wait WHAT??? are you kidding me? Freakin Presidents Day!!???? what kind of reason is that to close? well it just so happens that Fog City News is in the Financial District which was all shut down for that extended weekend so....crap. CRAP on a CRAP CRACKER i say! now what? Im all the way here from Florida! Its not like I can just come back in a few days or next week! So i try to get over it by enjoying the rest of the tour (See's and Leonidas were substituted for Fog Ctiy- so i was happy enough- tour was still great).Well next day im on a mission in another part of town and have Chocolate Covered on my list- having never heard or read about it, all i have is the address. It looks small and unassuming from the front, but upon entering I am completely dumbfounded and shaken to my core- this is it! THIS is the WALL OF CHOCOLATE i was hoping & dreaming to see at Fog City! OMG there were so many bars & varieties of choco-goodness i could hardly take it all in, and the owner was immediatly friendly and helpful, we chatted and had much knowledge in common- I was so stoked to find this place and he agreed he is compared to Fog City a lot but in a totally cooler neighborhood and with an even bigger selection! So i was just thrilled to pieces, this shop made my day after the massive disappointment day before- anyone looking for any kind of choc bar can find it right here in a cute shoe box size shop called Chocolate Covered- Thank you Jack, thank you ten-fold. Many choco-blessings to you good man. Choc on.(and yes, i will be back for Fog City next time...)Please share YOUR chocolate discoveries here, it would be fun to hear everyone's adventures and travel stories!
updated by @Chocoflyer: 04/17/15 13:41:11
Frey's rainbow of unique flavors bars.....
Posted in: Tasting Notes
There were some revisions made to include dark choc....my mistake.
Frey's rainbow of unique flavors bars.....
Posted in: Tasting Notes
I will be adding photos soon to show the beautiful rainbow of flavors offered by Frey's Supreme line of choc- they are a Swiss co. that apparently made this line exclusivley for Target stores to break into the American market (according to their website press releases) A little history: Frey is a 100% Swiss co. started waaaay back in 1887 in the little village of Aargau, Switzerland as a small family business run by brothers Max & Robert Frey. Today, Chocolate Frey is still made entirely in Buchs, Switz. where the complete manufacture process, from bean-to-bar, occurs. The bars are quite slim and have some very UNIQUE flavors- here's a list:Rhubarb & Aloe VeraWhite Lemon & LimeJaponaise (hazelnut & meringue crunch)TiramisuHot Chili PepperBouquet D'OrangesCitron & Poivre (black pepper)Cafe & Cacao NibPecan & CaramelCoeur de MacadamieCinnamon & Blood OrangeWhite w/BlueberryMerveille de LaitNoir SatinGingerbread (holiday only)Cinnamon Coriander (holiday only)About half of these are white chocolate based, and I just can't eat white choc (sorry, just Ick to me) so I have tried the other flavors with milk & dark choc. The Tiramisu, Japonaise, Pecan & Caramel were all very good for super milky Swiss milk choc- the flavors really came through - but I much preferred the dark choc. I am impressed with the variety of flavors but some are just beyond me to actually eat. I would love to know what tasting notes others have....they are very affordable at only $1.99. Has anyone else seen these at Target and tried them??
updated by @Chocoflyer: 05/08/15 02:00:29
Can your palate be trained or are some just stronger than others?
Posted in: Tasting Notes
If anyone is looking for tasting wheels, I have several linked to from my blog How to taste chocolate
Can your palate be trained or are some just stronger than others?
Posted in: Tasting Notes
I found that wine tastings really worked my muscles. Actually, it's not so much about tasting, it's about being able to find what that flavor is.Guittard has an excellent Tasting Wheel like the ones you get at wine tastings that helps a lot. It's good to refer to it when you're trying to pin down something. I know sometimes I bring up memories like "This reminds me of Eric's barn." but I won't know quite what that means until I figure out that it's hay that I'm tasting.I'll see if I can find & post the tasting wheel.I took one of those supertaster tests and thankfully found that I'm a regular taster. (Supertasters have higher incidences of colon cancer.)However, I have a super sense of smell (in a rather annoying way sometimes).Some women also find that their sense of smell changes throughout the month, so Casey's suggestion of trying things consistently might help you to find the best time for you.Most importantly, don't be afraid to enjoy what you enjoy, no matter what the others say.
Can your palate be trained or are some just stronger than others?
Posted in: Tasting Notes
Thank you Casey I appreciate your knowledgable feedback and those are alll excellent suggestions. I will give it a try! Hopefully Im just a normal taster who needs to try harder.....
Can your palate be trained or are some just stronger than others?
Posted in: Tasting Notes
This is a fascinating discussion topic, and I'll throw in my two cents for the moment. I think they can be "trained" for instance if you take one chocolate a day, and take some time in each day to have a quiet place where you can concentrate, away from all kinds of odors and distractions. This can be at one of the palate peaks of the day, like 10-11 am or 5-6 pm or maybe even very early in the morning. Make sure your palate is clean with green apple, bread, and /or water, and that you haven't just had a big spicy or strong tasting meal. If you examine a different chocolate every day, carefully tasting and writing down some notes -- maybe even trying a small amount of this same chocolate several times during that day-- soon you will begin to really sense more and more flavors.There are many tasting games and exercises in Clay's book and Chloe's book and also online, which aim to help you develop and discern different flavors, like comparing side by side and so on. And perhaps others will offer suggestions here also. And important to realize that you will not taste all of the things the "experts" and critics do, and probably not as many notes either, at least not at first. After awhile you will begin to taste more notes, and this heightens your sense of taste gradually with other foods as well. When you really focus on something, you really tune in and appreciate the world of taste.One other thing is the whole supertaster issue. At this point there are considered to be three kinds of tasters in the world, the normal taster, the non-taster, and the supertaster. Non-taster, pretty bad designation, huh?But this is all about how many fungiform papillae, which have the taste buds, are on the tongue. If you have fewer than 15 in a 1/4" diameter space on the tongue then you are a non or under taster, 15-30 is normal, and then 30+ is super. But it doesn't mean that if you are a normal or under taster that you cannot develop and learn to taste the nuances of flavor, but you might need to be a bit more persistent and patient. And there is a little test to determine roughly where your tongue falls in this. Read about how to do this here . I have done this cute little test and it seems I'm a supertaster, with over 50. About 25%, and more women than men, are supertasters. 50% normal, and 25% under.And also there are many not too complex chocolates in the world, so if one eats mainly those then they may not find many flavors there no matter their number of taste buds!
Can your palate be trained or are some just stronger than others?
Posted in: Tasting Notes
I may not be using the term palate exactly right, but Im sad to say I think mine was just born weak. I have been a chocophile for over 20 years but I still don't seem to taste ALL of the various nuances and flavors in diff chocolates that most of the chocolate experts and critics describe. I taste some, but not to the degree that many others do...its a bummer. Is this something we can train, like a muscle or sense ( ie. lose your sight and hearing gets better?) and if so, how do I work on this? Any suggestions?
updated by @Chocoflyer: 04/14/15 06:23:12
The World Pastry Team Championship in Nashville with Clay Gordon
Posted in: News & New Products Press
The Chocolate Lovers Travel Club is about to post the brochure for this delicious upcoming Labor Day Weekend event with Clay. Over 3 days and 4 nights, he has arranged for us to have an insiders peek at the behind the scenes workings of the Championship - tours of the kitchens, individual access to the front while the competition is going on.There will be personal introductions to chocolatiers and chefs plus Q&A time with Clay. VIP seating at the Championship, Awards Ceremony and the Gala Dinner - for a sweet finish. Never before has anyone (outside of the judges) been allowed to taste the desserts that these competing teams prepare right after the photographs are taken!We're also attending the Grand Ole Opry, taking a luncheon cruise aboard the General Jackson Showboat and kicking our heels at the Wildhorse Saloon and enjoy their fantastic BBQ dinner...All that's required between now and May 1, 2008 is a $500 deposit so we can get a count and get back with the organizer of the event. Once we have a minimum of 10 attendees - we're off and running! Prices and many more details will be in the brochure. Look for it within the next 24 hours! If you're already a CLTC member - you'll receive an email with all the details.
updated by @Holly & Paul Stabin: 03/11/26 06:20:34
Paris
Posted in: Travels & Adventures
Sorry Clay. I must have misread about the hot chocolate and I got the address for A l'Etoile d'Or from the internet so not sure if it is correct or not.
Paris
Posted in: Travels & Adventures
Dear Greger,Before going to Paris you have to see Sofia Coppola film Marie Antoinette, and then, visit Debauve & Gallais, 30, Rue des Saints-Peres, Paris VII. Ask for Les pistoles de Marie Antoinette, specially the one with orange flavor, it's just amazing. The place is from another world, you feel like being at XVIII century.My best regards,Lili
Paris
Posted in: Travels & Adventures
The 6th arrondissement in particular has an abundance of excellent chocolate shops in a small compass. Among these are Christian Constant, Jean-Paul Hvin, a branch of La Maison du Chocolat, Patrick Roger, and Jean-Charles Rochoux. It's also a land of plenty for macarons. Both Ladure and Pierre Herm are in the area, as is Jean-Paul Hvin (which has superb chocolate macarons) and also Sadaharu Aoki, whose green tea macarons are particularly good, I think.
Paris
Posted in: Travels & Adventures
Greger, Seby:Actually, I don't remember having hot chocolate at A l'Etoile d'Or - maybe you were misremembering my comments about la Charlotte du l'Isle. In any event I posted a blog article about my trip . Greger, you may find the article useful in helping plan your trip. Some of you may recognize the picture of my daughter Alex in front of Maison Steiger from the dedication page of my book.Although I have not been there, Michel Chaudun comes highly recommended. You probably also want to think about which store to go to if a company has more than one. For example, you could go to the La Maison du Chocolat store on the Rue Fauborg St Honore because it's close to Cluizel, JP Hevin, and Angelina. However, the main LMdC store is on the Boulevard Madeleine off the Place Madeleine, near Fauchon, Hediard, and Marquie de Sevigny. Rough, I know, having to make such difficult choices!Finally - Seby are you sure you have the address for A l'Etoile d'Or correct? When I visited them they were at 30, rue Fontaine near the Place Blanche metro stop. Also, so much of the store is about Ms Acabo that it's hard to believe that there could be two locations.
Paris
Posted in: Travels & Adventures
Hi Greger,Clay Gordon had also mentioned that he had delicious hot chocolate at l'Etoile d'or. It has two locations: 9 rue Aligre or 94, Avenue Philippe Auguste.Also go to Angelina for a hot chocolate although it may be a bit touristy.
Paris
Posted in: Travels & Adventures
Hi Greger,Paris, love it... One more to add to your list: Patchi Le Chocolat, 72, Avenue Victor Hugo.Have a great time!Souheila
Paris
Posted in: Travels & Adventures
Most welcome. What I also did when I was in Paris was just to walk and look at the stores and found so many small chocolatiers on the way and I went into as many as I could and just bought a piece or two of chocolate to savor.I hope you have an excellent time eating your way through Paris!
Paris
Posted in: Travels & Adventures
The macarons at Pierre Herme are worth just a trip to Paris. Have as many as you can.Chocolate stores:Christian Constant at 37, rue AssasPatrick Roger at 108, blvd St. GermainLa Maison du Chocolat at 225, rue du Faubourg St. HonoreMichael Chaudun at 149 Rue de l'UniversiteJosephine Vannier at 4, rue du Pas de la MuleMichel Cluizel at 201, rue St. Honore
Paris
Posted in: Travels & Adventures
I am going to Paris and I would like to know if someone could recomend some good shops where I can buy choclate. Has someone tasted the cookies from Piere Hermes?Best regards,Greger
updated by @Greger N: 04/17/15 00:54:05
Cool Tool: Chocoflex Spherical Truffle Mold
Posted in: Geek Gear - Cool Tools (Read-Only)
I will try to freeze them next time. Thanks for the tip.
Cool Tool: Chocoflex Spherical Truffle Mold
Posted in: Geek Gear - Cool Tools (Read-Only)
Jennifer:
I know several people who use the mold. Part of their success (they say) is in getting things cold enough. You can't let these sit out at room temperature. They refrigerate and/or freeze before removing the centers.
Cool Tool: Chocoflex Spherical Truffle Mold
Posted in: Geek Gear - Cool Tools (Read-Only)
I have this mold and I have not been successful at making ganache centers. The centers stick inside and won't release properly. I was wondering if anyone had any suggestion on what I'm doing wrong or how to do it properly. Thanks so much!!
Cool Tool: Chocoflex Spherical Truffle Mold
Posted in: Geek Gear - Cool Tools (Read-Only)
Omar, both ganaches are great tasting. The butter ganache is a little trickier to make, as I found out when making a third batch. The butter had cooled too much, and the ganache started to separate - but I was able to save it. I never have a problem when making a classic cream ganache. Best, Catherine
Cool Tool: Chocoflex Spherical Truffle Mold
Posted in: Geek Gear - Cool Tools (Read-Only)
It definitely helps. Thanks!!
If you buy the guitar later down the road, would you switch back to the regular cream ganache, as this one might be easier to cut because it is not as firm as the butter one?
What flavour do you prefer, the butter or the cream ganache?
Regards,
Omar
Cool Tool: Chocoflex Spherical Truffle Mold
Posted in: Geek Gear - Cool Tools (Read-Only)
Filling the molds is the easiest thing. I pipe the ganache with a disposable bag as soon as it is ready, it is in the mid 80s by then. I did a passion fruit honey ganache where one uses tempered melted milk chocolate. Because it crystallizes quickly you don't want to delay. I then use an offset spatula to ensure the ganache fills all the space.
I decided to try these molds as a substitute for hand cutting slabs into little squares, as an amateur I really don't want to spring for a guitar. I am happy with the results. The ganache is firm but very smooth and has great mouth feel.
I use a simple Foodsaver vacuum with its little plastic bags (bought it at Costco). I place the chocolates in small cardboard boxes on top of food safe pads. I use the Greweling technique of placing the vacuumed boxes first in the fridge for 24 hours, then in the freezer and same timing/steps on return trip, and opening the vacuum after 1/2 day at room temps, with no bloom problem.
Hope that helps! Best, Catherine
Cool Tool: Chocoflex Spherical Truffle Mold
Posted in: Geek Gear - Cool Tools (Read-Only)
Hi Catherine,
Thanks a lot for your feedback. Do you find filling the silicone molds with the butter ganache hard? Isn't too thick? What is the temperature of the butter ganache when you fill the molds?
What type of machine do you use to vacuum pack your truffles? Chamber vacuum?
Thanks,
Omar